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Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)
Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!)

Before you jump to Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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Know that fish is just about the healthiest food you can eat. You may already be aware of this as you’ve likely been told to see to it that you consume fish at least two times a week. This is especially true for individuals suffering from heart problems or are worrying that their hearts are unhealthy. Be aware that fish contains a lot of Omega 3’s which are what allows your body to break down unhealthy cholesterol. Try to eat fish in at least two meals each week.

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We hope you got insight from reading it, now let’s go back to chicken and sausage gumbo (as taught to me by my french cajun grandma!) recipe. You can cook chicken and sausage gumbo (as taught to me by my french cajun grandma!) using 10 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
  1. Use all-purpose flour
  2. Take vegetable oil
  3. You need celery
  4. Get green bell pepper
  5. You need onion
  6. Take White meat chicken
  7. Take smoked sausage
  8. Provide salt
  9. Prepare pepper
  10. Prepare water
Instructions to make Chicken and Sausage Gumbo (as taught to me by my FRENCH CAJUN grandma!):
  1. Boil chicken in water until cooked.
  2. Remove chicken. Save broth from chicken.
  3. Pull chicken apart into shredded pieces or chunks removing any fat or tendons. Set aside.
  4. Dice vegetables. Set aside.
  5. Chop sausage. Set aside.
  6. In large pot pour in vegetable oil. Heat on medium heat for about 2 minutes.
  7. Pour flour in with oil and stir. You may need to add a bit more flour. You want it to have the consistency of a thin paste.
  8. Constantly stir scraping bottom of pot. Do this until roux is very dark. About the color of brown gravy but darker. The stirring and scraping are very important. If you let it sit too long you'll burn the roux.
  9. Once roux is darkened add your vegetables. Stirring constantly for 2 to 3 minutes.
  10. Pour broth from chicken into pot. The roux will look like it's not mixing. Don't worry. As you cook it it will mix in evenly.
  11. Add chicken and sausage. Add more water if needed to cover all ingredients plus some (real Gumbo is thin and watery, not thick). Probably another 2 or 3 cups.
  12. Cook for about 1 1/2 to 2 hours. Stirring occasionally.
  13. Serve over rice.
  14. Season to taste.

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